We Italians love eggplants and these are the more commons and delicious recipes
* More Eggplants recipes*
Italians have a love affair with eggplants and they prepare them in many different way...my family (native of Naples) favorite recipe is of course Eggplant Parmigiana which we prepare the authentic traditional way and the step by step.... parmigiana recipe:Cut 2 medium size eggplants in thin slices. Salt and layer them in a colander. Put something heavy on top to help the bitter juice come out. Don’t skip this step… otherwise the “parmigiana’ will have a bitter taste…(this step can be skipped if using garden eggplants) After 2 hours quickly rinse and dry them.
Deep the slices in flour and then pass them in bitten eggs.
Fry the slices in abundant vegetable oil, when gold on side turn them on the other side.
Place on a paper towel to absorb oil…………
In a baking pan assemble the parmigiana in layers:eggplant slices, tomato sauce, grated Parmesan cheese and shredded mozzarella. Repeat and Cover last layer with sauce and Parmesan cheese and a small amount of mozzarella. Cover with aluminum foil and bake at 350°F. For 30 minutes..
In other southern regions of Italy they make a stew with eggplant called Ciambotta or Cianfotta. The recipe varies from one town to another or from a housewife to another, but basically is a medley of stewed vegetables....
Ciambotta basic recipe
Cut 3 or 4 medium potatoes...3 eggplants, 3 zucchini, 3 green peppers in small pieces and saute them in olive oil and garlic...add 1/2 pound of chopped tomatoes.1/2 cup water, chopped parsley, basil and rosemary... cook at low heat for few min. until all vegetables are cooked
Stuffed Eggplants
Cut 4 eggplants in half and scoop the flesh out...in a pan saute 1 chopped onion...add the mashed eggplant flesh, 8 oz chopped tomatoes, parsley and salt to taste and cook the mixture for few min. Then fill the eggplant shells wit mixture, cover with shredded mozzarella and bake them at 350for 20 min or until golden brown.
Eggplants...the slippers recipe
In Naples they call this recipe "melanzane a scarpone" which means that the eggplants look like slippers because they are cut in 2 lengthwise and stuffed with the mixture of saute eggplant flesh, black olives, capers, breadcrumbs, chopped tomatoes, basil and salt to taste and the baked for 15.20 min at low temp.
Eggplants looking like mushroom
This recipe in Naples is called "a fungetielle"being funghetti small mushroom...the eggplants after are saute in small pieces in olive oil and garlic...they look like small mushroom....and they are delicious. They can be added to a tomato sauce and served with pasta and Parmesan cheese!
Eggplants 'a scapece"
"A scapece" are called vegetables marinated with vinegar. For 2 or 3 medium eggplant cut in small pieces boiled, drained and squeezed... add 2 TBS of balsamic vinegar,1 minced garlic, parsley,oregano and olive oil...and then toss in a bowl garnishing with "red peperoncino"(minced red peppers)
Eggplants spread for bruschetta
In 2 TBS live oil saute a shredded onion and 1 or 2 eggplants cut in small pieces and 1 celery stalk also cut in small pieces...add 2 or 3 TBS of white wine or broth and cook until liquid is absorbed...spread on bruschetta.( Italian pronounce it brusketta)
* More Eggplants recipes*
Italians have a love affair with eggplants and they prepare them in many different way...my family (native of Naples) favorite recipe is of course Eggplant Parmigiana which we prepare the authentic traditional way and the step by step.... parmigiana recipe:Cut 2 medium size eggplants in thin slices. Salt and layer them in a colander. Put something heavy on top to help the bitter juice come out. Don’t skip this step… otherwise the “parmigiana’ will have a bitter taste…(this step can be skipped if using garden eggplants) After 2 hours quickly rinse and dry them.
Deep the slices in flour and then pass them in bitten eggs.
Fry the slices in abundant vegetable oil, when gold on side turn them on the other side.
Place on a paper towel to absorb oil…………
In a baking pan assemble the parmigiana in layers:eggplant slices, tomato sauce, grated Parmesan cheese and shredded mozzarella. Repeat and Cover last layer with sauce and Parmesan cheese and a small amount of mozzarella. Cover with aluminum foil and bake at 350°F. For 30 minutes..
In other southern regions of Italy they make a stew with eggplant called Ciambotta or Cianfotta. The recipe varies from one town to another or from a housewife to another, but basically is a medley of stewed vegetables....
Ciambotta basic recipe
Cut 3 or 4 medium potatoes...3 eggplants, 3 zucchini, 3 green peppers in small pieces and saute them in olive oil and garlic...add 1/2 pound of chopped tomatoes.1/2 cup water, chopped parsley, basil and rosemary... cook at low heat for few min. until all vegetables are cooked
Stuffed Eggplants
Cut 4 eggplants in half and scoop the flesh out...in a pan saute 1 chopped onion...add the mashed eggplant flesh, 8 oz chopped tomatoes, parsley and salt to taste and cook the mixture for few min. Then fill the eggplant shells wit mixture, cover with shredded mozzarella and bake them at 350for 20 min or until golden brown.
Eggplants...the slippers recipe
In Naples they call this recipe "melanzane a scarpone" which means that the eggplants look like slippers because they are cut in 2 lengthwise and stuffed with the mixture of saute eggplant flesh, black olives, capers, breadcrumbs, chopped tomatoes, basil and salt to taste and the baked for 15.20 min at low temp.
Eggplants looking like mushroom
This recipe in Naples is called "a fungetielle"being funghetti small mushroom...the eggplants after are saute in small pieces in olive oil and garlic...they look like small mushroom....and they are delicious. They can be added to a tomato sauce and served with pasta and Parmesan cheese!
Eggplants 'a scapece"
"A scapece" are called vegetables marinated with vinegar. For 2 or 3 medium eggplant cut in small pieces boiled, drained and squeezed... add 2 TBS of balsamic vinegar,1 minced garlic, parsley,oregano and olive oil...and then toss in a bowl garnishing with "red peperoncino"(minced red peppers)
Eggplants spread for bruschetta
In 2 TBS live oil saute a shredded onion and 1 or 2 eggplants cut in small pieces and 1 celery stalk also cut in small pieces...add 2 or 3 TBS of white wine or broth and cook until liquid is absorbed...spread on bruschetta.( Italian pronounce it brusketta)
Napoli~Naples,Campania( Spaccanapoli...a long narrow street that divide Naples and where you'll find the best Pizzerie...books stores, all kind of stores, beautiful churches like the gothic Santa Chiara the one with the green roof.
Firenze
Venezia~Venice
Gargano, Puglia
A "Salumeria" in Bologna
Bologna gratifies the body and the mind for the best "salami=ham,prosciutto" and one of the best University in Italy.